|Water||3 Cup (48 tbs) (adjust quantity as needed)|
|Parsley||1 Bunch (100 gm)|
|Tarragon vinegar||1 Tablespoon|
|White wine||1 Teaspoon (Leveled)|
|Paprika pepper||To Taste (for garnish)|
Scrub the mussels well, discarding any that are open and will not close when sharply tapped.
Put into a large saucepan together with water, onion, celery, a good pinch of salt and pepper and the bunch of parsley.
Heat slowly until the mussels open.
Remove the beards from the mussels.
Sometimes you will find a small growth, looking like a weed, in the mussels.
This must be taken out.
Leave the mussels on half the shell.
Re-boil the liquid with the vinegar and wine, if used.
Strain over the mussels.
Garnish with paprika.